Waakye (Ghanian Rice and Beans)
Waakye (aka Ghanian rice and beans) is the most popular dish in Northern Ghana. It is comprised of rice and black-eyed beans cooked together with millet leaf stalks.
This delicious dish is named after the millet leaves which are locally known as waakye. It is normally accompanied by yellowish granulated cassava, tomato sauce, and a hot black pepper sauce referred to as ‘shito’. Waakye is mostly eaten with beef stew and eggs, but some like it with chicken or guinea fowl.
Enjoy this classic waakye recipe!
Waakye (Ghanaian Rice and Beans)
Waakye is a rice and black-eyed peas fusion cooked with millet leaves, giving it a seductive brown color, that is pleasing to the eye, and an exquisite aroma that fills the nostrils.
Ingredients
- 1 cup dried black-eyed beans soaked overnight
- 2 cups rice
- 7 dried millet leaf stalks
Instructions
- Fill a pot halfway with water and add the millet leaf stalks.
- Bring to a boil over high heat. The millet stalk leaves will begin to lose their color, and the water will become a rich red.
- Rinse the soaked beans and place them in a pot of boiling water.
- Cook, covered, until tender. In the meantime, rinse the rice until the water runs clean. Pour in the rinsed rice and season with salt to taste. If necessary, add more water. Stir well and tightly cover.
- When the rice begins to boil, reduce the heat and continue to cook until the water is absorbed and the rice is tender.
- Remove the millet stalks and serve with fish or meat stew or a sauce.
Notes
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